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Tear and Share Cinnamon Rolls

by Matthew Cullum


for 4 servings


  • 2 ½ cups
    self-rising flour, plus more for dusting (350 g)
  • 2 tablespoons
    granulated sugar
  • 1 teaspoon
  • salt, to taste
  • 1 cup
    milk (200 mL)
  • ½ cup
    butter, melted (100 g)
  • 2 egg yolks


  • ¼ cup
    brown sugar (60 g)
  • 2 tablespoons
    granulated sugar
  • 1 teaspoon
  • 2 tablespoons
    butter, melted
  • icing, to serve
    Calories 630
    Fat 33g
    Carbs 68g
    Fiber 2g
    Sugar 16g
    Protein 13g

Estimated values based on one serving size.



  1. Preheat oven to 180°C (350°F).
  2. Mix the flour, salt, sugar, and cinnamon together in a large bowl.
  3. In a smaller bowl, mix the egg yolks, milk, and butter until combined.
  4. Whisk into the flour mix until a dough is formed, using your hands, if necessary.
  5. In a small bowl, mix together all the ingredients needed for the filling.
  6. Roll the dough out on a lightly floured surface until the size of a sheet of paper.
  7. Spread the filling evenly, and then roll up tightly.
  8. Cut into 8 equal rolls and arrange in an ovenproof dish so that they are all tightly pushed together.
  9. Bake for 35 minutes.
  10. Serve with icing.
  11. Enjoy!




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